Cut cabbage into 5cm pieces and separate on a plate, rubbing plenty of salt into the cabbage like a massage.

Once the cabbage starts to soften slightly, place into a bowl and cover with the purified water. Place another bowl on top to press it down for a minimum of 1 hour

Cut onion finely and the capsicum into small 2cm batons.

While waiting for cabbage, mix all spices and sauces with a little water to make a runny paste.

Drain cabbage and put the brine to one side. Start to layer the cabbage, onion and capsicum every 2cm or so; add some spice paste then continue the process until the jar is nearly full, this is about an inch from the top.

Take the brine and start filling the jar, push the vegetables down with the end of a wooden spoon, leave a can gap from the top of your jar to allow fermentation and place the lid on.

Rest at room temperature for 2 to 5 days, opening the jar everyday to help release some of the gases and push the vegetables back under the brine, ensure the lid is put back on tight.

After 5 days refrigerate but tastes better after 2 weeks.

Tip

Place a saucer under the jar it may leak some liquid and bubble a little, this is normal.